Zobrazeno 1 - 10
of 173
pro vyhledávání: '"tomato peel"'
Autor:
Betül Karslıoğlu, Eda Demirok Soncu, Beyzanur Nekoyu, Erdem Karakuş, Gülsedef Bekdemir, Barış Şahin
Publikováno v:
Foods, Vol 13, Iss 14, p 2218 (2024)
Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in ac
Externí odkaz:
https://doaj.org/article/8363a2ba390c4c7fa295a7352be2ebcf
Publikováno v:
Eng, Vol 4, Iss 3, Pp 2167-2177 (2023)
The tomato processing industry is focused on product yield maximization, keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, cold atmospheric plasma (CAP) pretreatment enhanced tomato processing
Externí odkaz:
https://doaj.org/article/85a897a28eea44e197735ea904673898
Autor:
Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a
Externí odkaz:
https://doaj.org/article/08883ae5925b4ef7b22ca9102dca464f
Autor:
Diana Carolina Jiménez Bolaño, Daniel Insuasty, Juan David Rodríguez Macías, Carlos David Grande-Tovar
Publikováno v:
Molecules, Vol 29, Iss 13, p 3079 (2024)
Tomatoes are well known for their impressive nutritional value among vegetables. However, the industrial processing of tomatoes generates a significant amount of waste. Specifically, 10% to 18% of the raw materials used in tomato processing become wa
Externí odkaz:
https://doaj.org/article/65b1ad79004d4705b1853848d9a2f737
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2966-2976 (2022)
With the increasing world population, the food need of humanity is increasing proportionally. Agricultural wastes constitute an important potential for the global economy as they contain components that are less preferred to be consumed as food due t
Externí odkaz:
https://doaj.org/article/62cdbf54d64245be9c26e1131e514af7
Publikováno v:
Foods, Vol 12, Iss 20, p 3883 (2023)
Tomato drying implies high energy consumption due to the high moisture content, and limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the mechanism of moisture transport through the material and to scale up the dry
Externí odkaz:
https://doaj.org/article/960a0e16976e47708be6d098fb516d43
Akademický článek
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Autor:
Marina Tranfić Bakić, Sandra Pedisić, Zoran Zorić, Verica Dragović-Uzelac, Antonela Ninčević Grassino
Publikováno v:
Acta Chimica Slovenica, Vol 66, Iss 2, Pp 367-377 (2019)
This study describes the application of microwave-assisted extraction (MAE) as an innovative technique for isolation of polyphenols from tomato peel waste. Effects of solvents, temperatures (25, 55 and 90 °C) and times (5 and 10 min) were evaluated
Externí odkaz:
https://doaj.org/article/96d3ea505df14421b083d5dc72f1e8e5
Akademický článek
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Autor:
Maria Michela Cesare, Francesca Felice, Veronica Conti, Luca Cerri, Ylenia Zambito, Marco Romi, Giampiero Cai, Claudio Cantini, Rossella Di Stefano
Publikováno v:
Molecules, Vol 26, Iss 14, p 4289 (2021)
Background: Tomato by-products contain a great variety of biologically active substances and represent a significant source of natural antioxidant supplements of the human diet. The aim of the work was to compare the antioxidant properties of a by-pr
Externí odkaz:
https://doaj.org/article/b2e13e72277548f6b43355718fc5e3dc